Wash, boil, cool, peel and roughly mash potatoes.
Peel and wash garlic. Remove stems and wash green chillies. Grind garlic and green chillies to a paste. Clean, wash and chop coriander leaves. Squeeze lemon to extract the juice.
Mix together potatoes, garlic-green chilli paste, turmeric powder, asafoetida, lemon juice, chopped coriander leaves and salt.
Divide into eight equal portions and shape into balls. Keep aside.
Place besan in a bowl, add soda bicarbonate, turmeric powder, red chilli powder and salt. Heat one tablespoon of oil and add it to besan mixture. Mix well and make a coating consistency batter using water as required.
To make red chutney, peel and wash garlic. Grind together grated dry coconut, red chilli powder and garlic. Heat oil in a pan and add this mixture to it and saute for a minute, add besan boondi and mix well. Remove from heat and season with salt.
Heat sufficient oil in a kadai. Dip potato mixture balls in batter and deep fry in hot oil till golden brown in colour. Remove and drain onto an absorbent kitchen towel.
Slit pav breads horizontally not slicing them completely. Spread a little of the red chutney on inner sides of the pav and stuff it with hot wadas. Serve hot.
Chef\'s Tip
For the red chutney save gram flour crumbs (besan boondis) obtained during the frying of wadas. Remove excess oil and allow it to cool. |
